Method

<strong>For three-citrus cure</strong>

Place the salt, zest and lemongrass into a food processor and blend till a paste forms. Add the remaining salt and sugar to the paste. Spread the cure on a tray place the cod on top then spread the remaining cure over the top of the cod allow to cure for a minimum of four hours or over night.

Once cured wash the cure off with water and pat dry, slice very thinly (can be placed in the freezer for 1 hour to make slicing easier).

Place the fish on top of a plate tip with garnish and dress with dressing.

<strong>For beetroot cured cod</strong>

Combine beetroot, vodka, sugar, salt and coriander in a bowl. Place two sheets of plastic wrap, overlapping and long enough to enclose salmon, on a work surface. Spread half the salt mixture over plastic, place cod on top and pack remaining salt mixture around fish. Wrap fish tightly in plastic wrap, place a tray on top and weigh it down this will help push the cure into the fish to draw out moisture and refrigerate for at least 24 hours, turning halfway through.

Wash the cure off and pat dry, slice thinly and place on a platter.

Combine all the salad ingredients in a bowl with some orange juice, toss to combine and place on the side of the fish.

For the sauce combine all ingredients and place a dollop on top of the sliced fish.